Heat a drizzle of avocado oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Sear for 3-4 minutes per side until golden brown. Work in batches if needed. Don't crowd the pan.
8-10 skinless chicken thighs, avocado oil for searing the chicken, salt and pepper
Optional: Remove the chicken and drain most of the excess oil from the pan, leaving about a teaspoon behind. I use paper towels for this.
Add the garlic cloves and black peppercorns to the pan. Sauté for about 1 minute until fragrant.
6 garlic cloves, 1 tbsp black peppercorns
Add the water (or chicken stock), cane vinegar, soy sauce, brown sugar, and bay leaves. Return the chicken to the pan.
½ cup of water or chicken stock, ½ cup cane vinegar, ⅓ cup low-sodium soy sauce, 1 tbsp brown sugar, 4 bay leaves
Bring everything to a full boil, then reduce the heat to low-medium. Cover with a lid and simmer for 20 minutes.
Remove the lid and crank the heat up to medium-high. Let the braising liquid reduce for 3-5 minutes until it coats the chicken like a glaze.
Serve over steamed jasmine rice and spoon the sauce over everything.
